Quote:
Originally Posted by Sly
Do you break the yolk and mix it in? Or eat it sort of as is?
What part of the cow is the beef from?
|
Usually served with toast points. Rub the raw garlic on the toast and spread the tartare on it. Tartare is usually made with the cuts from the loin. I had an excellent one in Prague at a restaurant called Argument. Right up there with the best versions I've ever had. And the price was insanely cheap for the quality.